A little history to start with. When I first became active here, pretty much anything I made that came out good I posted. Sadly, that didn't happen very often. As I learned more, I started posting a bit more. Then the creative aspect really started coming into play as I was making more new stuff. Well, I backed off a lot and only started posting stuff that was really over the top or had some sort of a unique, creative aspect to it. Well, now it seems as though that's happening pretty often. I'm coming up with new approaches to things on a regular basis. It's now reached a point that I am backing off from that approach also because I don't want it to look like I'm posting about every meal I make, even though it may have something fun and creative in it. I made this meal the day after I made the chili stuffed baked potatoes and had no intention of posting it because I'd just posted the taters. Well, Tracy insisted that I do this. She knows how much I've gained from this forum and understands the importance of giving back. This is for her and it's not about the steaks, although they were outstanding. This is about the sides: mushrooms but mostly the spinach & broccoli casserole.
Got the steaks out to defrost
Small portabellas sliced and in a pan with a bunch of butter
Hollandaise sauce going. This is where things get fun with the veggies
Cut up some broccoli and into the steamer. This will get lightly steamed to start the cooking process before the next step
I cut the stems off a bunch of fresh baby spinach. It went into a big bowl with the broccoli
Then add the Hollandaise sauce, some salt and pepper, and mix up. Then into an 8" CI skillet and top with Pecorino Romano cheese
Season the steaks with my beef rub
Steaks and veggie casserole onto the Rec Tec
Smoke for a bit then move steaks to the sear burner on the grill
Mushrooms in the red wine reduction
A beefy rice pilaf
Steaks and veggie casserole done. One pic of each
Dinner plated and ready to eat
The steaks were outstanding but y'all have seen me post a few of those so just discount that aspect. The mushrooms were by far the best I've ever had, and they were so simple to make. That veggie casserole however was totally off the charts!! Again though, it was really easy to make. I used Knorr packaged Hollandaise sauce. Probably not as good as making it myself, but it's pretty good and very easy. When added to the veggies then lightly smoked, some cheese on top, it was an amazing flavor combination. You can count on me serving that to our guests at our next meal....which will probably be prime rib next weekend from those monster 103 cut rib sections. Well gotta run. Pub time. If this post offends anybody being that it's right on the boot heels of the stuffed taters, you can blame Tracy
I call it "plausible deniability"
Robert
Got the steaks out to defrost
Small portabellas sliced and in a pan with a bunch of butter
Hollandaise sauce going. This is where things get fun with the veggies
Cut up some broccoli and into the steamer. This will get lightly steamed to start the cooking process before the next step
I cut the stems off a bunch of fresh baby spinach. It went into a big bowl with the broccoli
Then add the Hollandaise sauce, some salt and pepper, and mix up. Then into an 8" CI skillet and top with Pecorino Romano cheese
Season the steaks with my beef rub
Steaks and veggie casserole onto the Rec Tec
Smoke for a bit then move steaks to the sear burner on the grill
Mushrooms in the red wine reduction
A beefy rice pilaf
Steaks and veggie casserole done. One pic of each
Dinner plated and ready to eat
The steaks were outstanding but y'all have seen me post a few of those so just discount that aspect. The mushrooms were by far the best I've ever had, and they were so simple to make. That veggie casserole however was totally off the charts!! Again though, it was really easy to make. I used Knorr packaged Hollandaise sauce. Probably not as good as making it myself, but it's pretty good and very easy. When added to the veggies then lightly smoked, some cheese on top, it was an amazing flavor combination. You can count on me serving that to our guests at our next meal....which will probably be prime rib next weekend from those monster 103 cut rib sections. Well gotta run. Pub time. If this post offends anybody being that it's right on the boot heels of the stuffed taters, you can blame Tracy
I call it "plausible deniability"
Robert
